Soft, golden, and beautifully braided, this easy sourdough challah bread recipe combines the rich tradition of sweet challah with the depth of slow-fermented sourdough. Made without commercial yeast, this naturally leavened challah has a tender crumb, a subtle tang, and just the right touch of sweetness from honey and eggs.
Whether you’re preparing for Shabbat, a holiday feast, or simply want to bake an impressive homemade loaf, this sourdough challah recipe delivers both flavor and visual wow-factor. Follow this step-by-step guide for a light, fluffy, and flavorful challah that rises purely from the power of wild yeast.
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What is challah bread?
Challah bread is a traditional Jewish bread that is braided. It is known for its rich, slightly sweet flavor and soft, fluffy texture. It's typically made with eggs, flour, water, oil, sugar (or honey), and yeast, giving it a golden color and tender crumb. Challah is often braided, commonly with 3, 4, or 6 strands, and sometimes topped with sesame or poppy seeds.
Traditional challah is usually served on Shabbat (the Jewish Sabbath) and holidays, symbolizing peace, unity, and blessing.
How to eat challah bread?
- Fresh & Warm – Simply tear or slice and enjoy it plain or with a smear of butter, honey, or jam.
- French Toast – Leftover challah makes the best French toast thanks to its rich, eggy texture. Perfect for weekend breakfasts!
- Bread Pudding – Use day-old challah to make a decadent bread pudding or baked custard.
- Sandwiches – Thick slices of challah are great for deli sandwiches, grilled cheese, or egg salad.
- With Meals – Serve slices alongside soups, stews, or roasted meats—especially on holidays or Friday night dinners.
- Sweet Treats – Turn leftovers into cinnamon toast or challah-based monkey bread.
Sourdough Challah Bread Recipe Ingredients
Dough:
- ½ cup (100g) bubbly active sourdough starter
- 4 cups + 2 tablespoons (500g) all-purpose flour (possibly a little more, depending on your flour--SEE TIPS)
- 2 large eggs
- ¼ cup (50g) sugar
- ¼ cup (57g) butter (melted)
- 2 teaspoons (12g) sea salt
- ¾ cup (177g) warm water
Egg Wash:
- 1 large egg (beaten)
- Optional: sesame seeds or poppy seeds
Easy Sourdough Challah Bread
STEP 1: In a large bowl, use a wooden spoon to whisk eggs, sugar, melted butter, sourdough starter, and water.
STEP 2: Add the flour and the salt, to the wet ingredients.
STEP 3: Mix to form a shaggy dough.
STEP 4: Knead by hand for 10 minutes or in a stand-mixer on low speed with a dough hook for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky. Place dough in a lightly greased bowl, cover with plastic wrap, and let ferment at room temperature for 6-8 hours. The dough should rise by 50%.
How to Braid Challah Bread
STEP 6: After the first proof, place the dough on a floured work surface. Divide the dough evenly into four large pieces. Use a rolling pin (or stretch it out with your hands) to roll each dough into a long rectangle, about 16 inches in length and 3 inches in width. Then, roll each rectangle tightly into a rope.
STEP 7: Lay all four of the ropes side by side on the counter and pinch the top ends together to secure.
STEP 8: Start on the right. Take the first rope on the far right and weave it under the rope to its left, then over the third rope to the left, then under the last far left rope.
STEP 9: Next, repeat the same process by taking the rope on the far right and moving it under the rope immediately to its left, over the next dough piece to the left of it, and under the far-left rope.
STEP 10: Repeat this pattern, alternating in the same fashion, until the entire loaf is braided. Pinch the ends together and gently tuck them underneath the loaf for a clean finish.
STEP 11: Cover and proof the dough for the final time in a warm place (2–4 hours or you can do a cold proof overnight in the fridge). If refrigerating, bring to room temp for 1–2 hours before baking for best results.
STEP 12: After the second dough rise, preheat the oven to 350°F. Brush with egg wash over the top of the dough with a pastry brush, and then bake 30–40 minutes until deeply golden brown.
STEP 13: Allow the bread to cool completely before slicing, about 1 hour.
Tips
- The butter can be substituted with vegetable oil. Just use ¾ the amount of oil. Butter contains water, while oil is 100% fat. Using less oil compensates for the missing moisture.
- Whole wheat flour can be used in place of all-purpose. Just make sure to use a hard wheat variety as it has a higher protein content compared to soft wheat varieties and will help lift your bread.
- The dough should be slightly sticky and pull away from the sides and bottom of the bowl as the dough hook moves. If it forms a tight ball on the hook and feels dry or not tacky, it's too dry--add warm water, 1 tablespoon at a time until the dough is smooth, slightly sticky, and pliable. If the dough is too wet, add flour 1 tablespoon at a time until it holds together with a light stickiness. Aim for a softer, stickier dough over a dry one This will help your challah bread turn out light and fluffy, not dense or heavy.
Easy Sourdough Challah Bread Recipe
Ingredients
Dough:
- ½ cup 100g active bubbly active sourdough starter
- 4 cups + 2 Tablespoons 500g all-purpose flour (possibly a little more, depending on your flour--SEE TIPS)
- 2 large eggs
- ¼ cup 50g sugar
- ¼ cup 57g butter (melted)
- 2 teaspoons 12g sea salt
- ¾ cup 177g warm water
Egg Wash:
- 1 large egg beaten
- Optional: sesame seeds or poppy seeds
Instructions
- In a large bowl, use a wooden spoon to whisk eggs, sugar, melted butter, sourdough starter, and water.
- Add the flour and the salt, to the wet ingredients.
- Mix to form a shaggy dough.
- Knead by hand for 10 minutes or in a stand-mixer on low speed with a dough hook for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky. Place dough in a lightly greased bowl, cover with plastic wrap, and let ferment at room temperature for 6-8 hours. The dough should rise by 50%.
How to Braid Challah Bread
- After the first proof, place the dough on a floured work surface. Divide the dough evenly into four large pieces. Use a rolling pin (or stretch it out with your hands) to roll each dough into a long rectangle, about 16 inches in length and 3 inches in width. Then, roll each rectangle tightly into a rope.
- Lay all four of the ropes side by side on the counter and pinch the top ends together to secure.
- Start on the right. Take the first rope on the far right and weave it under the rope to its left, then over the third rope to the left, then under the last far left rope.
- STEP 9: Next, repeat the same process by taking the rope on the far right and moving it under the rope immediately to its left, over the next dough piece to the left of it, and under the far-left rope.
- Repeat this pattern, alternating in the same fashion, until the entire loaf is braided. Pinch the ends together and gently tuck them underneath the loaf for a clean finish.
- Cover and proof the dough for the final time in a warm place (2–4 hours or you can do a cold proof overnight in fridge). If refrigerating, for best results bring to room temp for 1–2 hours before baking.
- After the second dough rise, preheat oven to 350°F. Brush with egg wash over the top of the dough with a pastry brush, and then bake 30-40 minutes until deeply golden brown.
- Allow the bread to cool completely before slicing, about 1 hour.
Notes
Tips
- Whole wheat flour can be used in place of all-purpose. Just make sure to use a hard wheat variety as it has a higher protein content compared to soft wheat varieties and will help lift your bread.
- The butter can be substituted with vegetable oil. Just use ¾ the amount of oil. Butter contains water, while oil is 100% fat. Using less oil compensates for the missing moisture.
- The dough should be slightly sticky and pull away from the sides and bottom of the bowl as the dough hook moves. If it forms a tight ball on the hook and feels dry or not tacky, it's too dry--add warm water, 1 tablespoon at a time until the dough is smooth, slightly sticky, and pliable. If the dough is too wet, add flour 1 tablespoon at a time until it holds together with a light stickiness. Aim for a softer, stickier dough over a dry one This will help your challah bread turn out light and fluffy, not dense or heavy.
